Ingredients
Vegetables
- 3 medium zucchini, grated
- 1 medium onion, finely chopped
- 1 small carrot, grated (optional but great)
- 2 cloves garlic, minced
- 2 tbsp fresh parsley or green onion, chopped
Egg & Batter Base
- 4 large eggs
- 1 cup milk
- ½ cup vegetable oil or melted butter
- 1 cup all-purpose flour
- 1 tsp baking powder
Cheese & Seasoning
- 2 cups shredded cheese (mozzarella + cheddar works best)
- ½ cup grated Parmesan (optional)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp dried oregano or Italian seasoning
Instructions
- Prepare the zucchini
Grate the zucchini, place it in a clean towel, and squeeze out as much liquid as possible. This step is VERY important so the casserole doesn’t turn watery. - Preheat the oven
Set oven to 180°C (350°F).
Grease a large glass or ceramic baking dish. - Mix vegetables
In a large bowl, add zucchini, onion, carrot, garlic, and herbs. Mix well. - Prepare wet mixture
In another bowl, whisk eggs, milk, oil, salt, pepper, paprika, and oregano until smooth. - Combine everything
Pour the egg mixture over the vegetables.
Add flour and baking powder. Mix until fully combined. - Add cheese
Stir in 1½ cups of the shredded cheese.
Pour the mixture into the prepared baking dish. - Top it off
Sprinkle the remaining cheese and Parmesan evenly over the top. - Bake
Bake for 40–45 minutes, until the top is deeply golden and a knife inserted in the center comes out clean. - Rest before slicing
Let it sit for 10 minutes before cutting — it sets beautifully.
Tips & Variations
- Add cooked chicken, tuna, or ground meat to make it a full meal
- Swap zucchini for cauliflower or broccoli
- For extra crisp top, broil for 2–3 minutes at the end
- Tastes even better the next day!
Why You’ll Love It
- Soft and creamy inside, crispy cheesy top
- Budget-friendly
- Kid-approved
- Perfect as dinner, lunch, or a side dish